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<p><b>New page</b></p><div>[[Recipes from cookery books|&lArr; Recipes from cookery books]]<br />
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==Ingredients==<br />
;for the batter<br />
:One quantity [[Batters#Pakora batter|Pakora batter]]<br />
;vegetables<br />
:any combination of<br />
::''my favourites''<br />
:okra - ''whole but make tiny slashes two or three times down two sides''<br />
:button mushrooms - ''whole if small''<br />
:fennel - ''cut into wedges and or pieces''<br />
:onion - ''cut into wedges and or pieces''<br />
:cavolo nero - ''You need the young heart of the cavolo neros if you can get it - separated into leaves''<br />
:courgettes - ''sliced as rounds or as batons''<br />
:mange-tout<br />
::''or can try''<br />
:hard boiled egg - ''quartered''<br />
:chillies - ''if you're feeling brave'' <br />
:peppers - ''cut into batons''<br />
:boiled potatoes - ''waxy ones''<br />
:beetroot or turnip - ''cooked''<br />
:aubergine <br />
;vegetable oil for deep frying<br />
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==Method==<br />
#Clean and prepare the vegetables.<br />
#Heat the oil to 170℃ in a wok or deep saucepan - or use a deep fat fryer. Dip the vegetables in the prepared batter and fry in oil until golden. Some of the vegetables are best with still having a bit of crunch.<br />
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<small>''Indian Regional Cooking'' Meera Taneja</small><br />
<div class="keywords"> indian </div><br />
<div class="indexkeywords"> indian </div></div>Ch